We made this a week or more ago and just forgot to post it… busy busy busy! Chicken is simmered in a delicious sauce containing coconut milk, lemon grass, and spices. We served it with couscous — delicious! It comes from Asian Flavors.

Chris says:

Deeelish!

Lisa says:

Can we keep this one short? I remember liking this a lot but I don’t remember what I said about it at the time.

Chris says:

You might have said, “Deeelish!”

Lisa says:

That sounds like something you’d say, not me.

Chris says:

Well… it was… so there.

Chicken with Golden Coconut & Lemon Grass Sauce
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6 shallots, peeled and chopped
1 large red chili, seeded and chopped
2 garlic cloves, peeled and chopped
1 stalk of lemon grass, chopped
1″ piece of ginger, peeled and chopped
2 tbsp peanut oil
1 tsp ground turmeric
1 cup coconut milk
Juice of 1 lime
2/3 cup chicken broth
4 chicken breasts, skinned and quartered
2 kaffir lime leaves, cut into wafer-thin slices

Place the shallots, chili, garlic, lemon grass, ginger, and half the peanut oil in a food processor and blend to a paste.
Heat the remaining peanut oil in a wok, add the turmeric and the paste, and fry for five minutes over fairly low heat until the shallots have softened.
Gradually stir in the coconut milk, lime juice, and broth and heat until bubbling. Add the chicken and lime leaves and simmer gently for 15 minutes or until chicken is cooked.
Serve with rice.

4 Servings